How to Use Spring Roll Skins

Co-authored by Janice Tieperman

Last Updated: March 22, 2020 Tested

Spring roll skins are a delicious and healthy wrap that’s made with rice paper. While most commonly used in their namesake dish, these skins can be used for a variety of purposes. First, practice stuffing and rolling a skin with a traditional filling. Next, try exploring different dishes that you can create or accent with spring roll skins. If you let your culinary creativity flow, there’s no limit to the fun and delicious ways you can use these rice wrappers!

Ingredients

Simple Spring Rolls

8 spring roll skins
2 oz (57 g) of rice vermicelli
8 large cooked shrimp, deveined and halved
1⅓ tbsp (1.7 g) of Thai basil
3 tbsp (15 g) of fresh cilantro, chopped
3 tbsp (4.7 g) of fresh mint, chopped
2 leaves (15 g) of fresh lettuce, chopped

Method 1

Method 1 of 2:

Wrapping Spring Rolls

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1
Soak a single skin in lukewarm water for 10 seconds. Fill a wide, shallow bowl with lukewarm water. Set a single skin in the center of the bowl, submerging it in the water for around 10 seconds. If you don’t soak the spring roll skin ahead of time, there’s a greater chance that it might tear when you place any filling in the center. ^{[1]
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- You can fill a plate with water instead of a bowl, if it’s deep enough.
- Aim for the water to be between 90 to 95 °F (32 to 35 °C). ^{[2]
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2
Lay the damp skin flat on a towel for half a minute to let it dry. Set a clean and dry dish towel along a table or countertop. Once you’ve soaked your skin, place it on top of this towel and allow it to dry for 30 seconds. While you don’t want the spring roll skin to be dripping wet, check that the wrapper is moist before you continue. ^{[3]
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- Spring roll skins are less likely to tear when they’re damp.
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3
Arrange your fillings in the center of the skin. Set 2 shrimp halves in the center of the skin, along with a small scoop of rice vermicelli and a pinch of mint, lettuce, basil and cilantro. ^{[4]
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Research source} If you’re using long vegetables pieces, like cucumber sticks, try to place these fillings at a 45-degree angle in the center of the skin. ^{[5]
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- It’s easiest to place fillings at an angle when you’re using rectangular skins. In this case, angle the vegetables so that they form a diagonal line across the center of the skin.
4
Flip the bottom left corner of the spring roll to the right to create a tight fold. Take the loose, left flap of spring roll skin and bring it over the central filling. Let this flap rest on the filling, with the edge of the skin facing right. Try to keep this fold as tight as possible, as it will help make your spring rolls more compact. ^{[6]
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- If you’re using a square spring roll skin, fold the corner over the filling to form a small triangle. If you’re using a circular wrapper, try to form a semicircle with your folded skin.
5
Roll the skin and filling sideways, stopping halfway along the spring roll skin. Pinch the folded edge of the spring roll and start rolling the filling to the right. Once you’ve rolled about halfway lengthwise across the skin, pause so you can tuck and secure the rest of the wrapper. ^{[7]
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- At this point, check the spring roll to make sure that the filling is evenly spread throughout the length of the roll. If the spring roll seems uneven, feel free to unravel what you have so far and try again.
6
Fold and tuck the opposite edges of the skin into the rolled portion of skin. Take the shorter, untucked edges of the spring roll skin and fold them forward. Try to fold them into the section of spring roll that you’ve already rolled to make the finished product more secure. ^{[8]
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- If these edges don’t want to stay put, dip a fingertip into hot water and rub it across the folded crease to seal them into place.
7
Keep rolling the skin until the spring roll is secure and closed. Continue pinching the sides of the spring roll skin as you roll it forward to fully surround the filling. Rub a finger along the final loose edge to press it into place. If the flap of spring roll skin refuses to stay, dip a finger into warm water and rub it along the edge to seal it in place. ^{[9]
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- Place any leftover spring rolls in the fridge and store them for 2-3 days. ^{[10]
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Tip: If you’re making spring rolls ahead of time, be sure to wrap them with a moist paper towel and place them in the fridge to keep them fresh. ^{[11]
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